Yields 32 muffins.

1 1/2 cups light brown sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk or sour milk*
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 heaping cup finely diced rhubarb
1 cup raisins

Cream sugar, oil and eggs. Add milk and vanilla extract. Add dry ingredients and mix well. Add rhubarb and raisins. Pour batter into prepared muffin cups and top with Topping BEFORE baking. Bake at 350 degrees F for 35 to 38 minutes.

* To make sour milk, add 1 teaspoon vinegar or 1 tablespoon lemon juice.

You can freeze these muffins after baking.

Topping
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 cup chopped nuts